1/2 cup quinoa 1/4 cup mixed chopped nuts and seeds (sunflower, walnut, pumpkin, almond) 2 tbsp goji berries 4 tbsp organic shredded coconut 1/2 tsp nutmeg 1 tsp cinnamon 1
tbsp coconut oil Pinch of sea salt Raw honey or maple syrup to taste
Not exact matches
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or
coconut oil) 10 - 15 almonds, chopped a large
pinch salt
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup
coconut 1
tbsp hemp seeds 1
tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon
pinch of salt extra shredded
coconut and lemon zest to roll balls in
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream 1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream 1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6
tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large
pinch sea salt Topping Shredded co
pinch sea salt Topping Shredded
coconutcoconut
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A
pinch of whole cloves 1
Tbsp coconut oil
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1
tbsp coconut sugar — 1ts cinnamon —
pinch salt — 1/3 cup
coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extract
1 can of
coconut milk 3
tbsp syrup, such as agave or fiber syrup gold 2
tbsp (15g)
coconut oil (slightly melted)
Pinch of salt
1/4 cup unrefined
coconut oil, liquid 3
tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole wheat pastry flour 6
tbsp coconut flour 1/3 cup almond meal Small
pinch fine sea salt
Dressing: 2
tbsp olive or pumpkin
oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1
tbsp ume seasoning (umeboshi, ume su) 1 tsp
coconut sugar 1 tsp lemon or lime juice
pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste
2
tbsp ghee,
coconut or olive
oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1
pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4
tbsp sauerkraut, more for serving 1 -2
tbsp honey salt & pepper, to taste
Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1
pinch sea salt 6
tbsp cold - pressed
coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned
1
tbsp cold pressed
coconut oil, ghee or olive
oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2
tbsp fresh ginger, finely chopped or 1 tsp ground 2
tbsp fresh turmeric, finely chopped or 1 tsp ground 1
pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Crumble 1 cup oats 1/2 cup almond flour 1 tsp vanilla extract 3 tsp melted
coconut oil (I use natural empire) 3
tbsp fruit syrup / maple syrup (I use SweetFreedom) 1 tsp sukrin gold
pinch salt
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70 g ground almond flour 2
tbsp corn starch a
pinch sea salt 1/2 tsp vanilla extract or ground powder 3
tbsp coconut oil or butter 2
tbsp maple syrup or honey
The fat bomb smoothie diet recipe 1 cup
coconut milk 2
tbsp unrefined
coconut oil 1/3 cup strawberries a
pinch of salt
Start with 1 cup of oat flour (which is just ground oats — I just use my Blendtec to) then add a
pinch of salt, 2
Tbsp of molasses and 1
Tbsp of
coconut oil.
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1
tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3
tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be
Pinch of pink himalayan sea salt (orrr just salt) 3
tbsp aquafaba 1/4 cup
coconut oil ** 1 cup crystallised ginger, finely chopped (optional)
-LSB-...] fresh ground ginger 2
tbsp of sesame
oil 2
tbsp of
coconut aminos (soy sauce replacement) 2
tbsp of date paste 2
tbsp of lemon juice A
pinch of salt Red pepper flakes to taste -LSB-...]
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted
coconut oil 1/4 cup
coconut milk 1/8 cup maple syrup 1
tbsp peanut butter 2
tbsp powdered peanut butter 4
tbsp peanut flour 1 scant scoop pea protein powder
pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
Pin It Serves: 1 cheesecake Ingredients: Base: 100 g almonds 75 g oats
Pinch of salt 150 g dates, pitted 2
Tbsp coconut oil, melted 2
Tbsp maple syrup Caramel Cheesecake Layer: 200 g cashews 400 g
coconut milk, full... Continue Reading →
Pin It Ingredients: For 18 cm cake For the cake sponge: 1 egg 200 g liquid honey 180 g
coconut oil, room temperature 200 g flour 1 tsp baking soda 1
tbsp unsweetened, raw cocoa powder small
pinch of salt... Continue Reading →
Waffle 1/2 cup buckwheat flour 1
tbsp potato starch 1 1/2 tsp cane sugar
Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup almond milk 2 tsp
coconut oil, melted 1/2 tsp pure vanilla extract 1/4 cup frozen blueberries, optional
2 ripe bananas 1 cup Little Island Drinking
Coconut Milk 1 Tbsp raw cacao powder 2 Tbsp pure maple syrup 1/2 cup coconut oil pinch himalayan pi
Coconut Milk 1
Tbsp raw cacao powder 2
Tbsp pure maple syrup 1/2 cup
coconut oil pinch himalayan pi
coconut oil pinch himalayan pink salt
1/2 can pumpkin puree 1/3 cup virgin
coconut oil, melted 1/2 cup applesauce 1 tsp vanilla extract 2
tbsp cinnamon 1
tbsp nutmetg 1/8 tsp ground cloves 1/4 tsp ground ginger
pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried
coconut flakes
3/4 cup desiccated
coconut 3/4 cup raw almonds 3/4 cup raw brazil nuts (or cashews)
pinch sea salt 8 medjool dates, pitted 2
Tbsp coconut oil, gently melted (see note below)
2 cups fine desiccated
coconut 1 cup freeze dried strawberry pieces 1/4 cup
coconut oil, gently melted (see instructions below) 2
Tbsp raw cacao butter, gently melted (see instructions below) 2
Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence
pinch himalayan pink salt
Chocolate Glaze 1/4 cup raw cashews 1/4 cup
coconut milk 1
Tbsp pure maple syrup, rice syrup or raw honey 1/4 cup
coconut oil, melted
pinch pink Himalayan salt 1
Tbsp raw cacao powder
1 cup cashews, soaked 2
Tbsp coconut milk 1 1/2 cups fresh strawberries, washed & hulled 3
Tbsp pure maple syrup
pinch himalayan pink salt 1/2 cup
coconut oil, melted (see note below)
2 cups (500g) cooked orange sweet potato (approximately 2) 1 cup (95g) raw cacao powder 3/4 cup (150g)
coconut oil, melted 1/2 cup (125g) almond milk 1/2 cup (150g) rice syrup 2 eggs 4
Tbsp ground almonds 1 tsp ground cinnamon 1/2 tsp ground cardamon 1/2 tsp baking powder 1/2 tsp baking soda
pinch Himalayan pink salt
1/2 cup desiccated
coconut 1/2 cup raw almonds
pinch pink himalayan salt 6 medjool dates, pitted 1
Tbsp coconut oil, gently melted (see note below)
1/2 cup desiccated
coconut 1/2 cup raw brazil nuts
pinch pink Himalayan salt 5 medjool dates, pitted zest of 1 organic lemon (see note above) 1
Tbsp coconut oil, gently melted (see note below)
1/2 cup desiccated
coconut 1/2 cup raw walnuts
pinch pink Himalayan salt 6 medjool dates, pitted 1/4 t ground nutmeg or 1/4 freshly ground nutmeg 1
Tbsp coconut oil, gently melted (see note below)
1 large ripe avocado 5
Tbsp raw cacao powder 5
Tbsp pure maple syrup, rice syrup,
coconut nectar or raw honey 2
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2
pinches of himalayan pink salt 3
Tbsp raw cacao butter (or cold pressed extra virgin
coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking
coconut milk (or nut milk of choice)
pinch himalayan pink salt 4 very ripe bananas, mashed (2
Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup
coconut oil, gently melted (see note below) 2
Tbsp cacao butter, gently melted (see note below)
90g (3/4 cup) rolled oats (gluten free) 50g (1/2 cup) thread
coconut 40g (1/4 cup) buckwheat flour
pinch himalayan pink salt 70g (1/2 cup)
coconut sugar (or 70g rice syrup — but cookies will look lighter) 1/2 tsp cinnamon (optional) 1/2 tsp ground ginger (optional) 50g (1/4 cup)
coconut oil, melted 1 tsp baking soda 40g (2
Tbsp) hot water 50g (heaped 1/3 cup) raisins
100g
coconut oil 1 cup
coconut sugar 1/2 cup desiccated
coconut 1/2 cup thread
coconut 1/2 cup buckwheat flour 1/2 cup brown rice flour 2 tsp ground ginger
pinch himalayan rock salt 1
Tbsp pure maple syrup 1 tsp baking soda 2
Tbsp boiling water
1/3 cup honey 1/2 cup melted
coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup dark cocoa powder 1/4 teaspoon baking soda
pinch of salt 1 ounce unsweetened chocolate, chopped 2
tbsp cocoa nibs 1/3 cup chopped hazelnuts
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking
coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey
pinch himalayan pink salt 1/4 cup
coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
Cinnamon Biscuit 120g
coconut oil, softened 50g rice syrup 50g
coconut sugar 1 egg 120g buckwheat flour 120g rice flour 1
Tbsp / 10g raw cacao powder 3 tsp cinnamon 1 tsp mixed spice 1 tsp baking powder 1/2 tsp baking soda
pinch salt
215g pitted dates 110g cashews (soaked for an hour or two) 4
tbsp water 6 tablespoons cacao powder (again, Bioglan) 3 tablespoons maple syrup 2 tablespoons
coconut oil (Lucy Bee)
Pinch sea salt salt
125g almond flour 2
tbsp Sukrin
coconut flour 1/2 tsp baking soda
Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 65g refined
coconut oil 100g SweetFreedom dark fruit syrup 2 tsp vanilla extract 75g grated carrots 6 pecans to top
For the Spiced Yogurt 1
tbsp coconut oil 2
tbsp finely chopped onion 1 red chili — chopped (optional or depending on your spice tolerance)
pinch of salt 2
tbsp shredded unsweetened
coconut 1/4 tsp toasted cumin or cumin powder 2
tbsp + 1/3 cup yogurt
4
tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond flakes 100g H - PRO protein peanut butter 100g raw
coconut oil 100g raw honey
Pinch sea salt 1
tbsp vanilla extract Extra cherries for topping
1 scoop dairy free vanilla protein powder (I used MissFitsNutrition) 130g oat flour 1 tsp chia seeds 1/2 tsp baking soda
Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 20g egg whites (I used TwoChicks) 30g
coconut oil 1
tbsp water 100g SweetFreedom dark fruit syrup 1 grated baking apple
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted
coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp
coconut oil A generous
pinch of flaky sea salt
Chickee Dough Bites (makes 18 - 24 bites) 1 can of chickpeas, drained & rinsed (reserve 1
tbsp of the chickpea brine) 1 tsbp of chickpea brine 1/2 cup of almond butter (I used chunky — you can use any nut butter) 1/3 cup of maple syrup 1 tsp of vanilla a
pinch of salt 24 chocolate chips 1 cup of chocolate chips (I used Enjoy Life) + 1 tsp of
coconut oil
Pie pastry 200g wholemeal flour 3
tbsp xylitol (or other sugar sweetener) 1
tbsp fruit syrup A
pinch of salt 5
tbsp coconut oil 4
tbsp cold water
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup
coconut milk (or nut milk of choice) 2
Tbsp pure maple syrup, rice syrup or raw honey 1
Tbsp lemon juice
pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4
Tbsp coconut oil
PMS Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of
coconut oil 1 tsp of cacao or cocoa powder 1 heaping
tbsp of almond butter (or nut butter of your choice) a
pinch of sea salt cacao nibs for rolling the balls in (or shredded
coconut, hemp seeds, chocolate chips, etc
Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1
tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon
pinch of salt 1/2 banana, thickly sliced 1
tbsp coconut oil 1
tbsp honey (optional) Method Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan over...